Real Recipes From Real Home Cooks ®

chocolate chip cookie dough truffles

(2 ratings)
Blue Ribbon Recipe by
Tambi Heines

One bite wonders! I made the truffles ahead of time and then placed 3 truffles in a cellophane bag and then tied it off with a festive Christmas ribbon. I handed these out to my co-workers during the Christmas holidays. My family loves these scrumptious delights. My daughter recently taught her 7 year-old bonus son and his 10 year-old cousin to make this simple elegant dessert. The boys loved the fact they could eat the dough!

Blue Ribbon Recipe

How do you make no-bake cookie dough even better? Dip it in some melted chocolate! Tambi is right, these are one-bite wonders. These are easy to make and would make great holiday gifts. Everyone is going to love these cookie dough truffles.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 1 Hr
method Stove Top

Ingredients For chocolate chip cookie dough truffles

  • 2 1/2 c
    all-purpose flour
  • 1 tsp
  • 1/4 tsp
    baking soda
  • 1 c
    butter, room temperature
  • 3/4 c
    granulated sugar
  • 3/4 c
    packed brown sugar
  • 1/3 c
  • 1 tsp
    pure vanilla extract
  • 1 c
    mini semi-sweet chocolate chips
  • 1 pkg
    semi sweet chocolate chips or chocolate or peanut butter candy coating
  • 1 Tbsp
    Crisco shortening

How To Make chocolate chip cookie dough truffles

  • Dry ingredients in a bowl.
    Add the flour, salt, and baking soda to a medium bowl. Stir gently together. Set aside.
  • Butter, sugars, milk, and vanilla mixed in a bowl.
    Beat the butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add the milk and vanilla.
  • Slowly adding dry ingredients.
    Set the mixer on low speed and slowly add the dry ingredients. Mix until incorporated.
  • Stirring in chocolate chips.
    Fold the mini semi-sweet morsels into the cookie dough by hand.
  • Balls of cookie dough on a baking sheet.
    Line a baking sheet with wax paper. Roll the cookie dough into 1 inch balls. Place on the baking sheet, allowing the cookies to gently touch each other.
  • Baking sheet chilling in the fridge.
    Place the baking sheets in the refrigerator for at least 30 minutes.
  • Chocolate and shortening melting in a double boiler.
    While the dough is chilling, melt the full-sized chocolate chips in a double boiler. Add the shortening (this will aid in thinning the chocolate). Stir until completely smooth.
  • Coating the cookie dough balls in chocolate.
    Prepare an additional baking sheet lined with wax paper. Use toothpicks as a tool to dip and coat the cookie dough balls into the melted chocolate. Place the chocolate truffle on the waxed paper-lined baking sheets. Chill until set. Store in an airtight container for up to one week.